I absolutely LOVE your videos!! about 3 weeks ago I went out to my parents farm and my dad asked me if I wanted to go out and dig up some wild leeks as he has been talking to me about fermenting for quite some time. I agreed and off we went.. We ended up chopping up a ton of cabbage and stuffed them in a jar along with the wild leeks water and salt. WOW!!! They are absolutely delicious. I have become obsessed with the whole fermenting process. I can't wait to try these. Thank you!
When Chinese people make fermented pickles, they keep the fermenting liquid and use it again for the next batch adding extra salt based on the weight of the next amount of vegetables they will be adding. That makes for a very flavorful and richly fermented liquid which can be used again and again evidently. As long as you keep adding the appropriate amount of salt to the liquid.
@@MonsonMadeThis ::: This whole video is about how to make Chinese style fermented pickles. Very interesting and all in English. If you go to minute 15:16 she talks about how to re-use the brine. ruclips.net/video/lPFWvgr-R_w/видео.html
A friend who gave up on fermenting, gifted me a few Silicone Fermenting Lids, no glass pepple toppers. Just for trying it out I did not want to spend so much money right away for the pebble toppers, I had the idea to cut circles from one of these thick, red silicone cookie baking mats/sheets and use them instead. That seems to be the perfect solution for me, I can use 2 or 3 on top of each other to have more or less weigh. The silicone disks are heavy enough to weigh down, but flexible enough to take them easily out with tongs. These baking sheets/mats come occasionally on sale for 3 or 4 $$, so I got 2. The 2 sheets gave me 24 toppers for the wide mouth jars. I made 12 of them with a slightly wider diameter, so they are good for the bigger jars which are wider below the mouth opening. Nothing can float on top anymore, everything is covered. And...do I need to say that I am now hooked on fermenting?! I did some research because I was concerned about the silicone involved iside the jars during the fermentation process, but silicone is apparently chemically inactive. Great video, Monson, as always!
If you have access to grapevines or oak trees, the leaves added to your cucumber pickles will help keep them crisp. I love to pickle orange cauliflower with curry spice and garlic, green cauliflower with garlic and fresh basil, and purple cauliflower with smoked peppercorns and liquid smoke. The colors stay preserved! Pickled dilly beans are good too!
I will try to track down those ingredients. The cucumber pickles weren't too mushy, though. They held their texture pretty well. Oddly, they hollowed out, though. Just last night I set up a couple of jars of cauliflower. One is a spicy dill, and the other is going to be a Korean spiced. Love the curry idea. Next cauliflower is getting that treatment. Thanks for the awesome ideas!
I believe that the addition of dried bay leaves also helps with crispness. Or grow a grape vine in a pot just to harvest the leaves, which you could also use for making dolma.
Falafelzebub's Den of Vegan Iniquity the element in grape leaves that enhances crispness is tannins. Black tea or bay leaves also have tannins and would be a useful and possibly more readily available addition.
Thanks so much for your easy instructions! I did a first test jar of carrots and green beans with garlic, chili flakes and dill, and I'm loving them! I used the 'Easy Fermenter Starter Kit' for lids - from amazon - and totally love how they work. Next, I'm doing a cauliflower, red pepper and carrot mix, as well as a jar of cabbage, and another one of green beans and carrots! 🙂
So cool! You made this seem so easy and less intimidating! I love those silicon lids! Thank you as always Monson! It’s amazing how many foods are fermented and how long fermentation has been around!
Everything looks so good! Especially that jalapeno hot sauce. Recipes ideas: kimchi fried rice, kimchi pancakes, kimchi dumplings. Gosh, just typing that out made me so hungry!!
I've already been adding the kimchi to everything, and I think fried rice has to be next on my list. The pancakes are a great idea, too. I've been wanting to try making mung bean pancakes, so that would be a good addition. Thanks!
I fermented the same jalapeno, garlic, and onion hot sauce for 4 weeks. When I blended it I added a small amount of sugar, cilantro, and lime juice. It turned out fantastic. I put it on eggs, tacos, nachos, etc.. you name it.
I love asparagus. You think it would be good with that or string/green beans maybe. Pearl onions someone said below also sounds good to add. Great thanks!
When making the sauerkraut I also add an apple it adds a little sweet to the sour. Love your short cut kimchi, and can’t wait to try the hot sauce! I ferment with the whey that I get as a by product from my kefir. Just boosts the fermentation time and more probiotics.
Dude, it'd be really cool if you started other fermenting projects! Some coliflower flourets or pearl onions could be great. Much love and thanks for the easy to follow guides.
I love the idea of blending it into a sauce! There are some amazing kraut recipes, some with apples, some with grapefruit, some with curry or cumin...each tasting totally different. Eager to try out your recipes.
That sauce went really fast. If i had it to do all over again, I would have let everything go another week or so. They could all have used a bit more punch.
Another nice video. I used to add shredded apples, and carrots to my sauerkraut. I wonder how homegrown zucchini would be if they were fermented with carrots etc. Would they stay crisp? I also grow Armenian cucumbers I might try sliced dill pickles. Thanks for another video.
I love this :) i like your expressions while tasting the food :) Maybe you should try turšija ( turshiya or torshi ) pickled mixed veggies. It is Bosnian style and it's so tasty. I love cauliflower in torshi. And some people chop those veggies and some leave big bite size pieces and that's what i like tho :) you can mix cauli, carrots, green tomato, peppers amd onion. This is my fav combo. But by all means do what your heart desires :)
@@MonsonMadeThis no spices at all. Just brine like in your sauerkraut. But ofc you can put garlic cloves or mustard seeds. Or even peppercorns. Sky is the limit for ideas 😊
if you put something with tannins in with your pickles they should stay crispier. I have heard one of two bay leaves will work well with dill and should provide enough tannins to do the trick.
@@MonsonMadeThis I love cauliflower. Your videos are very helpful and I like your calm demeanor and approach. 2 Questions: what blender is that? And do you have a cauliflower video?
I got 4 red bell peppers and 4 scotch bonnet peppers and put them thru food processor and added 2.5 % salt .I let it ferment 5 days . Added some vinegar and use it every day ! And keep it in fridge .... not too hot but I can feel the heat !
Try fermenting garlic (though it takes 1-2 months). I am working on a batch now. It's not done, so I can't declare it a success yet, but I use it in my cooking & it seems fine.
After reading some of the questions put forward by Bob Smith, I think he is missing the whole point of the fermentation process, or, maybe I am. As I understand it, with the fermented veggies we are introducing the good bacteria to our gut for optimal gut health are we not?? With veggies preserved in salt water, that is just it, preserved but no good bacteria to help keep the gut healthy. If I have got this all wrong, sorry, don't mean to add to the confusion. I am organizing a short workshop put on in our community by a local business that ferments and sells a wide variety of fermented veggies. It seems to be something more and more people are interested in and I know there are many health benefits. I am quite new to this but I have been making Kombucha for a couple of years now with great results. I really want to learn how to ferment safely and with good results and your video made it look so easy. Thank you. I am going to give the sauerkraut a go as I do have a cabbage waiting to be used. Kimchi will be next on my list. Thanks again. Take care and stay safe, Sandie from Ontario Canada. (PS...I am assuming we use pickling salt for making the brine?)
OH MY GOODNESS!!!!! I am not vegan by any stretch of the imagination....and NEVER will be. YEAH.....I eat meat...BUT...I eat a lot of different things. However, this video has really gotten my attention. I have wanted to make pickles. Now I want to make Sauerkraut and Kimchi. Now I'm going to watch some of your other videos. Thank you!!! I like awesome food, and vegan or whatever.....I don't care....Good is just GOOD!!!!
You don't have to be a vegan to eat good vegan food. And I appreciate you sticking around to check out what else I've got. Let me know if you give anything a try, and what you think of it. Good IS just good. Thanks!
I like the idea of the kimchi kraut. I have always found kimchi a pain in the butt to eat because of the whole leaves. This is so practical and right up there with “how come I didn’t think of this?“ facepalm.
Try fermenting carrots with fresh ginger. A good combination for sauerkraut is Pineapple Ginger Turmeric Kraut. I do a lot of fermented Juices (Beet Kvass and the like). Thanks, this was a great video.
Great set of videos! I bet it would be fun to ferment red chili's in order to make a hot sauce with the standard red color! I have made dill pickles for many years, but I add a larger amount of fresh dill, along with dill seed, mustard seed, and garlic cloves to each jar to get a good intensity of flavor into the cukes. Perhaps marking on the masking tape label, the number of glass disks you used for weight, would be helpful to ensure you retrieve all of them from each jar. Now you have me wondering , by utilizing various spice combinations, what pickling could be achieved fermenting red peppers, cauliflower, asparagus, squash, beets, parsnips, pumpkins, sweet onions, string beans, or even mushrooms! I suspect the possibilities are endless! Thanks for sharing your lactofermentation process for pickling vegetables, Sherrey🎀
The reason you had a problem with the pickle jar valve, and it’s the same with all the jars, is you did not leave any space in the jar for expansion. The vegetables shave their own water and will release more of their water while during fermentation. 🙏🏼💜🇨🇦
Thanks! I'm actually impressed with all of it. Truth be told, they could be a bit more sour, but I'll know to just let things go a bit longer for next time. I'm excited with the possibilities!
Hi, Super Videos! I live in Hungary and our sauerkraut is famous worldwide! I have made kimchi several times already and I absolutely love a completely different taste than the aforementioned Hungarian pickled cabbage and would like to experiment with other vegetables. I've already made broccoli in my last kimchi. My question is, can mushrooms be fermented? Thanks in advance anyone for your helpful reply! Have a nice day! Despite these unfortunate circumstances!
Thank you! A lot of people are asking about mushrooms. I'm really not sure if they can, bit I'm pretty sure they could... I'll need to do some more research on it first.
I gotta try the kimchi kraut. Glad to see your jalapeno didn't produce a lot of gas cause mine didn't either but they taste good. I wasn't sure I did it right.
Thank you, I just discovered your channel! My first try with sauerkraut was a disaster, but my pickles came out pretty good. Question: can I lightly steam the carrots before pickling them? They are just simply too hard to eat raw. Or will they soften up when they are properly fermented?
Welcome! I'm not sure about steaming. I haven't heard of pickling or fermenting cooked veggies before. If you've got the time and the carrots, you should give it a shot. Or maybe Google it first? Let me know what you find out.
It was great! If you give it a try, don't stop at the 6 days mark like I did. Truth be told, it could be tangier. Next time I'll let it go closer to 7 to 10 days. Let me know how things go for your!
Congrats on your winning pickles (kimchi and sauerkraut). A friend gave me (2) five pound bags of baby carrots and I cannot consume them quickly. Pickling them would be my best bet!!!
Thank you thank you. So, those pickled carrots I made have been so amazing. I kind of just threw those in a jar to see what would happen, and they're just about gone. I cut the carrots in half, and then into long quarters. I stuffed them in the jar so that they wouldn't go anywhere. Added dill and chili flake. Made the brine of 2 cups water to 1 tablespoon salt. A week later, they were pickles! One of my favorites, for sure. Let me know how it goes!
@@MonsonMadeThis 0h we call this kanji drink,just diced carrots or beeroots in water with salt and mustard powder(chill powder optional )then leave to ferment for four to five days.You can drink and also eat the carrot pieces. This is advisable only for summers.
The Brothers Green! Yeah, I've been a fan for years. Haven't gotten back into Mike's channel much since he changed the name, but I love what he does. I would love to chat with that guy. Work your magic!
I’m really curious about pickled mushrooms. Never had them...could be really gross? I heard about them right before seeing your video so now I’m really intrigued. Definitely inspired now to do some pickling!! Thanks for the videos!
I've never tried fermenting them... Not sure if this would be the right process to do that. They do have a high water content, so technically, they should work... I might do a bit more research on how that would work exactly before trying one of these methods. But I'm intrigued.
I've been wanting to do this for awhile, and never got around to it. I've been pickling for years, but was always nervous about trying lacto-fermentation. How long does fermented veg last in the fridge, please? Thanks so much for the video.
They should last for at least a couple of months. Fermentation is a way of preservation, so once things are fully fermented, they should be safe for quite a long time.
Honestly, I hadn't looked very hard when I made this video. A quick brainstorm brought the glass beads to mind, but yeah, I think I need to upgrade to something a bit more permanent.
fermented stuffed peppers. I used to make this with my mother. Stuff some bell peppers actually we used the capia ones.They look as horn in my country they call them the goat’s horns :) So prepare the stuffing : chopped cabbage , carrots add chopped parsley. The stuffed peppers put in a jar. Then add as usual the brine and let it ferment..Ah, one has to use organic veggies. Here in US I tried with store bought peppers and they flopped. Literally.But the stuffing was ok
Indeed a recipe I would love to make would be a blackbean tamari, you can use it in almost anything to get a nice hit of umami. Chang's has a version but I'd like to use better quality sugar and salt. Next time I'm at the market i'll be buying a bunch of Lebanese cucumbers. Cheers.
Probably a VERY amateur question but how long can you keep the vegetables in the pickling water? Is it ok to keep them in the jar for 2 months or you have to take them out when the fermentation process is done? 🥶🥶 I know...I’m new 🤣
Yes. Store them in their brine so that they will stay preserved. They always need to be below the surface of the water to keep in an anaerobic environment. Once they are soured to your liking, refrigerate them. The will last indefinitely as long as the vegetables stay submerged, and that outside bacteria doesn't get into the jars and cause unwanted growth. The refrigerator will stop or drastically slow down the fermentation, so that's where they need to go when you have fermented them to your liking.
Hi Monson... I didn't see the discount codes you referenced. The link takes me to Amazon.com and the silicon lids are out of stock, unknown if they will ever be back in stock. Are you able to provide the manufacturer details so they can be found somewhere other than Amazon?
Yeah, it seems like the company is out of business now, or no longer selling. The video has been up for a while, so unfortunately I don't know what has happened. Here is a link to my Amazon storefront. I have linked to a couple of other sellers who have a similar product. www.amazon.com/shop/monsonmadethis?listId=RY0JRIAENBQJ&tag=aiponsite-20&linkCode=ic5&ref=exp_monsonmadethis_vl_vv_d However, if you just google "fermentation lids" you should find a few other options that may be better for you.
Yes, you do need to keep them in a dark place but keeping a dark towel on them isn't the same thing. They need to release gas through that silicone nipple. The towel impedes that. Put them at the back of a rarely-used cupboard or in a closet or even in a box that's taller than the jars are (but fold the top flaps over), giving them space to offgas. They need to breathe. Or at least exhale.
I thought the jar was from home goods. I could not find the recipe for the fermented pickles it just had the sauerkraut and Kim chi. Is the fermentation the same as pickling, my mother used to pickle but it involved a water bath canner.
The large container I bought was from Home Goods. However, the tops that I put on the mason jars were not. I'll update my site to make sure the pickle recipe is on there. Not sure where it went. There are many ways to "pickle" vegetables. Most folks are used to using vinegar and spices, and then using a water bath to seal the jars to make them shelf stable. This is a different process that ferments the vegetables instead of just pickling them in vinegar.
Once you have decided that the fermentation process is sufficient, do you drain the water? How do you store the result without having the fermentation process continue?
You do not drain the liquid, that's what will continue to preserve the veggies. When they are fermented to your liking, you store them in the refrigerator so that the fermentation process will be stopped or drastically slowed.
Just started fermenting foods about three weeks ago. Thankful for the great informative video! I definitely like the large glass weights over the small rock type weights and I bought the rubber seals with the nipple on top and so far they are working great. Oh! I've also been eating vegetarian for 6 weeks and it's fantastic!
Yay! I'm glad that I could help out. When I filmed this video, I wanted to try to use something that was more readily available for the weights, but if this is something you're really wanting to get into, then definitely make the investment in some better weights. And congratulations on your vegetarian journey! You're going to love it!
This is so weird, but I swear youtube is reading my mind. Just last night I was thinking about how I have to make sauerkraut, and since it's been years, I put it on my mental to-do list to look up recipes/techniques and up pops your videos.
hi question for you . When you say sour taste but spoiled taste sour too. How do I know this is right sourness not dangerous for your health. I don't want to die. Please explain more in details about fermentation process. Where is the barrier between spoilage and good safe fermentation ? As I told you before I had problem all my cucumber got spoiled in salty water kept them for 3 days only. Then when I open cover I almost throw up ! It was garbage with slimy foam nasty smell . Why that happened ? I am afraid do this again. Sourness could be spoiled too. How do you know your sourness is the healthy one ? Usually when milk gets sour it spoiled. So to me sourness taste is a sign of spoilage dangerous to eat.
Fermentation is a controlled "spoiling". Buy using the salt, clean equipment, and making sure your vegetable stay under the liquid, you will prohibit bad bacteria from growing. If there is mold, there is a problem. If you see bubbles rising to the surface, and you vegetables have a pleasant sour taste after a week or so, then they should be safe to eat. If you have tasted pickles, or kraut, then you know that sour flavor. That's what you're going for.
I think you could. The sugars in the fruit will make it ferment a lot quicker, so you might need to ferment it for less time to get the the desired tang. Give it a go!
Totally. In retrospect, I should have done something like that because I had to wait until the jar was finished before fishing the weights out. You can even use a bag of "brine" as a weight. Just put the same salt and water mixture into the bag and have that weight the veggies down. The salt water mixture is suggested just in case the bag leaks for some reason, that it doesn't affect the ratio of salt to water.
I have to say as a person who has been lacto fermenting Hot sauces for years you really should go for at least 3 weeks (at a minimum) or until the fermentation has totally completed just so that the flavor fully has time to develop. Going for only 7 days just isn't enough try it for longer next time !!
Good videos, gave both a thumb. Could have been better as a 1-part (single) video (noticed views are down for part 2.) You introduced 2 ingredients that are new to most Americans: Gochujang, Gochugaru. You should spend a minute to talk about these (one is fermented paste, other is flakes or power.) I couldn’t understand when you said these words, even backed up to catch sight of the jar label - generic Mason jar. I ended up tracking recipe to your link, then researched. Would have been MUCH easier (for us) if you flashed those two names onscreen, put the names (w/Amazon link) in the description area and ‘splained just a bit. I hope you take this as suggestions, because it’s not intended as a criticism, just observations of an interested viewer. Maybe it sounds like more work, but might be less work in the long run... less questions to answer, possible affiliate income stream. Thanks again for your good work!
I ferment my sauerkraut on the counter for 6 weeks. My pickles for 2 weeks and the peppers for the hot sauce for 13 days. I am interested in your Kraut-Kimchi recipe.
the pickels do they turn out like canned pickles in a vinager brind sour and sauercrout ina wine vinager good and sour as i love sour piclels and sourcrout
I'm sure you could use them as just pickled jalapenos. Normally what you find in the store is pickled in vinegar and other spices, so they won't taste the same as, say, the pickled jalapenos you would put on nachos.
So you trying to tell me if I keep my veggies in the salty water in the fridge for about one month then nothing will happen ? It will not marinade at all or it will spoil bad ? I think in my opinion veggies without fermentation process will last longer in the fridge. Because fermented stuff will go bad soon . You have to always keep it in the fridge. If you forget to put it back then it will go bad . Do you understand what I am trying to clarify here ? Fermented veggies or veggies in the salt cold water . Which one last longer which one eat safer and taste better ? can you answer these last questions please ?
I have made a video showing you how to ferment. I have tried to address your concerns to the best of my ability. Unfortunately I do not have the answers to your specific questions beyond what I have already provided. Please do some research about alternative methods if my techniques won't work for you.
I just thought that you know other technics like in salty cold water without fermentation. I will do both ways OK and let you know. Its good to know other technics. You said it in your video if anybody have an interesting way to preserve marinate stuff then we should let you know. Well I am letting you know you should try in salty cold water . Do not keep it in the room temperature for 6 days but instead put it straight into the fridge like I am doing right now. Keep it there for month or two and see . Whats wrong with that ? Explore , cooking its like exploring .
@@generator73 this is a video about fermentation. If you put the veggies in salt water and directly to the fridge, it will not be fermented because it is too cold. To "marinate" the veggies in salt water.. I don't really see the sense in this, but, like, you said. Explore.
@@claudiaavram2560 yes you right its not gonna be fermented if you put it straight to the fridge. You have to leave it in room temperature for 3-4 days. After bubbles stopped forming and process is stopped then you must put it in the fridge or it will get spoiled with bad bacteria. What I was thinking is if you use vinegar for marinating mushrooms then its best to by pass fermentation and put it straight to the fridge. Let the vinegar do the job. The difference between fermenting and marinating I want to tell you this difference. Its a simple one. When you marinate you must use vinegar and seal the jar . But when you fermenting you do NOT use vinegar . You use natural fermentation process. Russians and Polish are very good at marinating and fermenting foods. Its a tradition. In USA its not so much of a tradition. Not so many Americans will go pick wild mushrooms from the forest and then marinating them for the winter. Last week I harvested some wild oyster mushrooms in NYC where I live. And guess what ? I decided to marinated them in the jar for the winter just like Russians do. I had a good amount of late fall oysters mushrooms so I figure let me marinate them . I think mushrooms should be marinated and not fermented. The taste is much better when its marinated especially when it comes to mushrooms.
Your Fermented Kimchi had a more fermented flavor due to the Chili paste/miso you used! It's actually the miso in the chili paste.. the miso is very fermented soy beans - good stuff.
I used gochujang, a fermented chili paste. It does have sugar in it, and that's what I think sped up the fermentation process. The fact that it's already fermented could have played into the flavor a bit as well. Thanks!
Funny enough, I just set up 2 jars of cauliflower last night. I'm tying to do a Korean spiced cauliflower. Definitely going for green beans next. Thanks!
Take some of your hot sauce, put in small saucepan and add little white vinegar and some sugar, thicken on the stove and sieve it to make a fabulous smooth hot sauce!!! Try kombucha as well, i'm doing it at the moment, couldn't get a scoby so i made my own, i'm now drowning in scoby's!!!
I'm going to try that with the hot sauce. I did strain the second half of the batch. Thickening and sweetening up that spicy liquid would be great. Thanks! I've never tried making kombucha. how do you go about making or starting your own scoby?!
Once they are fully fermented, they will last indefinitely. Fermenation is an ancient form of preservation, so they are going to last in the fridge for months. If you see strange molds or growths, toss it, other than that, you should be good.
If it's out of the fridge, then it's going to continue to ferment. And if you ever see higher quality kraut in stores, it's always in the refrigerator section. Shelf stable ones have preservatives in them, and might not actually even be fermented. Additionally, to make things shelf-stable, you would need to go through the steps for canning, which is a whole other skill set.
The fermentation liquid that is created by the salt and vegetable liquid is pretty much vinegar when all's said and done. Normally this is the method, but I'm sure there are some "cheater" krauts out there that shortcut with vinegar.
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Fermented hot sauce is amazing!! Cheers!
It is!
@@MonsonMadeThis but why no vinegar?
@@chinalamb2605 because vinegar has no probiotics.
I absolutely LOVE your videos!! about 3 weeks ago I went out to my parents farm and my dad asked me if I wanted to go out and dig up some wild leeks as he has been talking to me about fermenting for quite some time. I agreed and off we went.. We ended up chopping up a ton of cabbage and stuffed them in a jar along with the wild leeks water and salt. WOW!!! They are absolutely delicious. I have become obsessed with the whole fermenting process. I can't wait to try these. Thank you!
That is awesome!
When Chinese people make fermented pickles, they keep the fermenting liquid and use it again for the next batch adding extra salt based on the weight of the next amount of vegetables they will be adding. That makes for a very flavorful and richly fermented liquid which can be used again and again evidently. As long as you keep adding the appropriate amount of salt to the liquid.
That's interesting. I'll have to try that next time. Thank you!
@@MonsonMadeThis ::: This whole video is about how to make Chinese style fermented pickles. Very interesting and all in English. If you go to minute 15:16 she talks about how to re-use the brine. ruclips.net/video/lPFWvgr-R_w/видео.html
A friend who gave up on fermenting, gifted me a few Silicone Fermenting Lids, no glass pepple toppers. Just for trying it out I did not want to spend so much money right away for the pebble toppers, I had the idea to cut circles from one of these thick, red silicone cookie baking mats/sheets and use them instead. That seems to be the perfect solution for me, I can use 2 or 3 on top of each other to have more or less weigh. The silicone disks are heavy enough to weigh down, but flexible enough to take them easily out with tongs. These baking sheets/mats come occasionally on sale for 3 or 4 $$, so I got 2. The 2 sheets gave me 24 toppers for the wide mouth jars. I made 12 of them with a slightly wider diameter, so they are good for the bigger jars which are wider below the mouth opening. Nothing can float on top anymore, everything is covered. And...do I need to say that I am now hooked on fermenting?! I did some research because I was concerned about the silicone involved iside the jars during the fermentation process, but silicone is apparently chemically inactive. Great video, Monson, as always!
Great tip! Thanks!
If you have access to grapevines or oak trees, the leaves added to your cucumber pickles will help keep them crisp.
I love to pickle orange cauliflower with curry spice and garlic, green cauliflower with garlic and fresh basil, and purple cauliflower with smoked peppercorns and liquid smoke. The colors stay preserved! Pickled dilly beans are good too!
I will try to track down those ingredients. The cucumber pickles weren't too mushy, though. They held their texture pretty well. Oddly, they hollowed out, though. Just last night I set up a couple of jars of cauliflower. One is a spicy dill, and the other is going to be a Korean spiced. Love the curry idea. Next cauliflower is getting that treatment. Thanks for the awesome ideas!
You're welcome!
I believe that the addition of dried bay leaves also helps with crispness. Or grow a grape vine in a pot just to harvest the leaves, which you could also use for making dolma.
Falafelzebub's Den of Vegan Iniquity the element in grape leaves that enhances crispness is tannins. Black tea or bay leaves also have tannins and would be a useful and possibly more readily available addition.
Those fermented vegetable juice brines looked perfect for making condiments (ie ketchup, mustard sauce) and salad dressings. 😋😋
Great idea!
Thanks so much for your easy instructions! I did a first test jar of carrots and green beans with garlic, chili flakes and dill, and I'm loving them! I used the 'Easy Fermenter Starter Kit' for lids - from amazon - and totally love how they work. Next, I'm doing a cauliflower, red pepper and carrot mix, as well as a jar of cabbage, and another one of green beans and carrots! 🙂
I love fermented salsa, cauliflower, bell peppers, jalepenos. Eat them with everything.... Especially chopped into stir fries and scrabbled eggs!
That all sound delicious!
So cool! You made this seem so easy and less intimidating! I love those silicon lids! Thank you as always Monson! It’s amazing how many foods are fermented and how long fermentation has been around!
It's super easy. The hardest part is waiting. Thanks for watching. Let me know how it goes for you.
Everything looks so good! Especially that jalapeno hot sauce. Recipes ideas: kimchi fried rice, kimchi pancakes, kimchi dumplings. Gosh, just typing that out made me so hungry!!
I've already been adding the kimchi to everything, and I think fried rice has to be next on my list. The pancakes are a great idea, too. I've been wanting to try making mung bean pancakes, so that would be a good addition. Thanks!
I like your presentation style. No silliness like so many others.
Thank you.
We like to make gardinera. Cauliflower, carrots, jalapenos, pearl onions (trade joes) and celery.
Great idea! I set up a couple of jars of cauliflower last night. I should have added those other ingredients as well. Thank you for the idea.
I fermented the same jalapeno, garlic, and onion hot sauce for 4 weeks. When I blended it I added a small amount of sugar, cilantro, and lime juice. It turned out fantastic. I put it on eggs, tacos, nachos, etc.. you name it.
I love asparagus. You think it would be good with that or string/green beans maybe. Pearl onions someone said below also sounds good to add. Great thanks!
I think all of those would work. I just set up 2 jars of cauliflower last night. The hardest part is waiting.
When making the sauerkraut I also add an apple it adds a little sweet to the sour. Love your short cut kimchi, and can’t wait to try the hot sauce! I ferment with the whey that I get as a by product from my kefir. Just boosts the fermentation time and more probiotics.
I love the apple idea. Great tips! Thanks!
Dude, it'd be really cool if you started other fermenting projects! Some coliflower flourets or pearl onions could be great. Much love and thanks for the easy to follow guides.
I think I might.
I love the idea of blending it into a sauce! There are some amazing kraut recipes, some with apples, some with grapefruit, some with curry or cumin...each tasting totally different. Eager to try out your recipes.
That sauce went really fast. If i had it to do all over again, I would have let everything go another week or so. They could all have used a bit more punch.
For the sauce, would it be possible to blend with olive oil instead of water?
Another nice video. I used to add shredded apples, and carrots to my sauerkraut. I wonder how homegrown zucchini would be if they were fermented with carrots etc. Would they stay crisp? I also grow Armenian cucumbers I might try sliced dill pickles. Thanks for another video.
I love this :) i like your expressions while tasting the food :)
Maybe you should try turšija ( turshiya or torshi ) pickled mixed veggies. It is Bosnian style and it's so tasty. I love cauliflower in torshi. And some people chop those veggies and some leave big bite size pieces and that's what i like tho :) you can mix cauli, carrots, green tomato, peppers amd onion. This is my fav combo. But by all means do what your heart desires :)
I've never been able to lie with my face. It's my fatal flaw. Sound great! What kind of spices are added to the torshi?
@@MonsonMadeThis no spices at all. Just brine like in your sauerkraut. But ofc you can put garlic cloves or mustard seeds. Or even peppercorns. Sky is the limit for ideas 😊
if you put something with tannins in with your pickles they should stay crispier. I have heard one of two bay leaves will work well with dill and should provide enough tannins to do the trick.
Thanks for the tip!
I recommend a good quality tea (not green) 1 bag or same of loose per 1 litre jar. . black tea full of fermented tannins.! To add crunch .
Watching your taste test is making my mouth water!
Hah. Then I've done my job!
Fermented beets are really good. And I'm going to try making a fermented ketchup this year.
I love both of those ideas! Thanks! I have cauliflower going right now. I'm gonna need more jars....
@@MonsonMadeThis I love cauliflower. Your videos are very helpful and I like your calm demeanor and approach. 2 Questions: what blender is that? And do you have a cauliflower video?
I got 4 red bell peppers and 4 scotch bonnet peppers and put them thru food processor and added 2.5 % salt .I let it ferment 5 days . Added some vinegar and use it every day ! And keep it in fridge .... not too hot but I can feel the heat !
Try fermenting garlic (though it takes 1-2 months). I am working on a batch now. It's not done, so I can't declare it a success yet, but I use it in my cooking & it seems fine.
I can't wait to hear how it turns out!
After reading some of the questions put forward by Bob Smith, I think he is missing the whole point of the fermentation process, or, maybe I am. As I understand it, with the fermented veggies we are introducing the good bacteria to our gut for optimal gut health are we not?? With veggies preserved in salt water, that is just it, preserved but no good bacteria to help keep the gut healthy. If I have got this all wrong, sorry, don't mean to add to the confusion. I am organizing a short workshop put on in our community by a local business that ferments and sells a wide variety of fermented veggies. It seems to be something more and more people are interested in and I know there are many health benefits. I am quite new to this but I have been making Kombucha for a couple of years now with great results. I really want to learn how to ferment safely and with good results and your video made it look so easy. Thank you. I am going to give the sauerkraut a go as I do have a cabbage waiting to be used. Kimchi will be next on my list. Thanks again. Take care and stay safe, Sandie from Ontario Canada. (PS...I am assuming we use pickling salt for making the brine?)
Thank you, Sadie. I think you've got it right. Did you have a change to give this a shot?
OH MY GOODNESS!!!!! I am not vegan by any stretch of the imagination....and NEVER will be. YEAH.....I eat meat...BUT...I eat a lot of different things. However, this video has really gotten my attention. I have wanted to make pickles. Now I want to make Sauerkraut and Kimchi. Now I'm going to watch some of your other videos. Thank you!!! I like awesome food, and vegan or whatever.....I don't care....Good is just GOOD!!!!
You don't have to be a vegan to eat good vegan food. And I appreciate you sticking around to check out what else I've got. Let me know if you give anything a try, and what you think of it. Good IS just good. Thanks!
Yep - vegan tends to go great...with meat.
Especially kimchi and kraut - I'm gonna have to try this sauce
I like the idea of the kimchi kraut. I have always found kimchi a pain in the butt to eat because of the whole leaves. This is so practical and right up there with “how come I didn’t think of this?“ facepalm.
Try fermenting carrots with fresh ginger. A good combination for sauerkraut is Pineapple Ginger Turmeric Kraut. I do a lot of fermented Juices (Beet Kvass and the like). Thanks, this was a great video.
Those all sound delicious! Thanks for the ideas.
Great pair of videos!
Thanks, David!
I bought those silicone lids....love them!
Great set of videos! I bet it would be fun to ferment red chili's in order to make a hot sauce with the standard red color! I have made dill pickles for many years, but I add a larger amount of fresh dill, along with dill seed, mustard seed, and garlic cloves to each jar to get a good intensity of flavor into the cukes. Perhaps marking on the masking tape label, the number of glass disks you used for weight, would be helpful to ensure you retrieve all of them from each jar. Now you have me wondering , by utilizing various spice combinations, what pickling could be achieved fermenting red peppers, cauliflower, asparagus, squash, beets, parsnips, pumpkins, sweet onions, string beans, or even mushrooms! I suspect the possibilities are endless! Thanks for sharing your lactofermentation process for pickling vegetables, Sherrey🎀
Thanks for watching! I think red chilis would be gread!
The reason you had a problem with the pickle jar valve, and it’s the same with all the jars, is you did not leave any space in the jar for expansion. The vegetables shave their own water and will release more of their water while during fermentation. 🙏🏼💜🇨🇦
Success! Looks like everything turned out great! The Kimchi and jalapeno hot sauce look especially tasty.
Thanks! I'm actually impressed with all of it. Truth be told, they could be a bit more sour, but I'll know to just let things go a bit longer for next time. I'm excited with the possibilities!
It looks delicious.
Imho, i would add a few sprigs of cilantro to the hot sauce, it adds a tremendous flavor who likes it,
i do.
Thanks! Great tip with the cilantro.
Hi, Super Videos!
I live in Hungary and our sauerkraut is famous worldwide!
I have made kimchi several times already and I absolutely love a completely different taste than the aforementioned Hungarian pickled cabbage and would like to experiment with other vegetables.
I've already made broccoli in my last kimchi.
My question is, can mushrooms be fermented?
Thanks in advance anyone for your helpful reply!
Have a nice day! Despite these unfortunate circumstances!
Thank you! A lot of people are asking about mushrooms. I'm really not sure if they can, bit I'm pretty sure they could... I'll need to do some more research on it first.
Mushrooms can be fermented. There is a wonderful video from Clean Food Living - RUclips channel
I gotta try the kimchi kraut. Glad to see your jalapeno didn't produce a lot of gas cause mine didn't either but they taste good. I wasn't sure I did it right.
The kimchi one was my favorite. And I also did the same brine and seasoning with cauliflower. So good!
These two vids are great step by step for beginners..thank you!
I'm glad that I could help.
Looks fun! I heard if you trim both ends of the cucumber before pickling it stays firmer and crunchier....?
Interesting... I'll have to look into that. Thanks!
Never thought of making hot sauce! Nice.
It's so good! I would let it go longer than I did, though. A couple of weeks would be best.
Can’t wait to try this.
Let me know how it turns out.
Absolutely love it. Did you keep fermented vegetable brines for future batches?
I diidn't.
I'm on it! Thank you kind sir for these wonderful healthy fermentation foods. It all starts with healthy gut and colon. Thanks again.
Great!
What do you think about trying radishes? With some heat?
Thank you, I just discovered your channel! My first try with sauerkraut was a disaster, but my pickles came out pretty good. Question: can I lightly steam the carrots before pickling them? They are just simply too hard to eat raw. Or will they soften up when they are properly fermented?
Welcome! I'm not sure about steaming. I haven't heard of pickling or fermenting cooked veggies before. If you've got the time and the carrots, you should give it a shot. Or maybe Google it first? Let me know what you find out.
Super excited to try the jalapeno hot sauce~
It was great! If you give it a try, don't stop at the 6 days mark like I did. Truth be told, it could be tangier. Next time I'll let it go closer to 7 to 10 days. Let me know how things go for your!
Great Job! Thank you for your videos!
PS You may consider using PH, ORP and Refractometer to catch the best time for most healthy benefits.
Thanks for the info.
Thank you so much for this I made mine and it was very nice, and I will never eat plain cabbage again.
So glad you enjoyed it! Thanks for taking the time to comment.
Congrats on your winning pickles (kimchi and sauerkraut). A friend gave me (2) five pound bags of baby carrots and I cannot consume them quickly. Pickling them would be my best bet!!!
Thank you thank you. So, those pickled carrots I made have been so amazing. I kind of just threw those in a jar to see what would happen, and they're just about gone. I cut the carrots in half, and then into long quarters. I stuffed them in the jar so that they wouldn't go anywhere. Added dill and chili flake. Made the brine of 2 cups water to 1 tablespoon salt. A week later, they were pickles! One of my favorites, for sure. Let me know how it goes!
@@MonsonMadeThis 0h we call this kanji drink,just diced carrots or beeroots in water with salt and mustard powder(chill powder optional )then leave to ferment for four to five days.You can drink and also eat the carrot pieces. This is advisable only for summers.
I also follow Pro Home Cooks and he does some amazing things. He’s big into fermenting right now. You two should talk.
The Brothers Green! Yeah, I've been a fan for years. Haven't gotten back into Mike's channel much since he changed the name, but I love what he does. I would love to chat with that guy. Work your magic!
Just ran across this, this is so healthy!! N simple, thanks for you info, I myself go 7 days, that for my taste.. Keep them coming
Yay! Thanks.
Also, so much easier to use single glass pucks with the little handles so they’re easier to pick up and remove🙏🏼💜
Loved part 2 as well. I need to have some hot sauce now! ;'D
Thanks!
I’m really curious about pickled mushrooms. Never had them...could be really gross? I heard about them right before seeing your video so now I’m really intrigued. Definitely inspired now to do some pickling!! Thanks for the videos!
I've never tried fermenting them... Not sure if this would be the right process to do that. They do have a high water content, so technically, they should work... I might do a bit more research on how that would work exactly before trying one of these methods. But I'm intrigued.
Great job on the pickles and jalapeno sauce!!
Thanks!
Thank you I will make these
I've been wanting to do this for awhile, and never got around to it. I've been pickling for years, but was always nervous about trying lacto-fermentation. How long does fermented veg last in the fridge, please? Thanks so much for the video.
They should last for at least a couple of months. Fermentation is a way of preservation, so once things are fully fermented, they should be safe for quite a long time.
@@MonsonMadeThis Thank you!
For your mason jars, have you ever considered using "Sauerstones"? I find them much more convenient than the glass beads.
Honestly, I hadn't looked very hard when I made this video. A quick brainstorm brought the glass beads to mind, but yeah, I think I need to upgrade to something a bit more permanent.
fermented stuffed peppers. I used to make this with my mother. Stuff some bell peppers actually we used the capia ones.They look as horn in my country they call them the goat’s horns :) So prepare the stuffing : chopped cabbage , carrots add chopped parsley. The stuffed peppers put in a jar. Then add as usual the brine and let it ferment..Ah, one has to use organic veggies. Here in US I tried with store bought peppers and they flopped. Literally.But the stuffing was ok
I just started fermenting and I'm finding it really rewarding. I wonder if you could try fermenting mushrooms. This is a kind request. Thanks.
That's awesome! I haven't tried mushrooms, but I'm pretty sure it would work... As soon as I can get some good mushrooms again, I'll give it a go!
Yes on the mushrooms. Check out the RUclips channel - clean food living. She has a wonderful video on fermenting mushrooms.
Indeed a recipe I would love to make would be a blackbean tamari, you can use it in almost anything to get a nice hit of umami. Chang's has a version but I'd like to use better quality sugar and salt. Next time I'm at the market i'll be buying a bunch of Lebanese cucumbers. Cheers.
That sounds really interesting. I'm going to have to do some research into that.
Looks fairly simple, I will attempt the sauerkraut, which I love as well as my family!! So take care, stay safe🌺🌼🌸🌼🥳🍩🍪🍭🌻🌻👩🏻💻
It's as easy as it looks. Let me know how it turns out.
Probably a VERY amateur question but how long can you keep the vegetables in the pickling water? Is it ok to keep them in the jar for 2 months or you have to take them out when the fermentation process is done? 🥶🥶 I know...I’m new 🤣
Yes. Store them in their brine so that they will stay preserved. They always need to be below the surface of the water to keep in an anaerobic environment. Once they are soured to your liking, refrigerate them. The will last indefinitely as long as the vegetables stay submerged, and that outside bacteria doesn't get into the jars and cause unwanted growth. The refrigerator will stop or drastically slow down the fermentation, so that's where they need to go when you have fermented them to your liking.
Monson Made This thank you so much!
Hi Monson... I didn't see the discount codes you referenced. The link takes me to Amazon.com and the silicon lids are out of stock, unknown if they will ever be back in stock. Are you able to provide the manufacturer details so they can be found somewhere other than Amazon?
Yeah, it seems like the company is out of business now, or no longer selling. The video has been up for a while, so unfortunately I don't know what has happened. Here is a link to my Amazon storefront. I have linked to a couple of other sellers who have a similar product. www.amazon.com/shop/monsonmadethis?listId=RY0JRIAENBQJ&tag=aiponsite-20&linkCode=ic5&ref=exp_monsonmadethis_vl_vv_d However, if you just google "fermentation lids" you should find a few other options that may be better for you.
Yes, you do need to keep them in a dark place but keeping a dark towel on them isn't the same thing. They need to release gas through that silicone nipple. The towel impedes that. Put them at the back of a rarely-used cupboard or in a closet or even in a box that's taller than the jars are (but fold the top flaps over), giving them space to offgas. They need to breathe. Or at least exhale.
The towel worked just fine for me. It's not airtight, and the gas had no problem escaping from the jars.
I thought the jar was from home goods. I could not find the recipe for the fermented pickles it just had the sauerkraut and Kim chi. Is the fermentation the same as pickling, my mother used to pickle but it involved a water bath canner.
The large container I bought was from Home Goods. However, the tops that I put on the mason jars were not. I'll update my site to make sure the pickle recipe is on there. Not sure where it went. There are many ways to "pickle" vegetables. Most folks are used to using vinegar and spices, and then using a water bath to seal the jars to make them shelf stable. This is a different process that ferments the vegetables instead of just pickling them in vinegar.
Once you have decided that the fermentation process is sufficient, do you drain the water? How do you store the result without having the fermentation process continue?
You do not drain the liquid, that's what will continue to preserve the veggies. When they are fermented to your liking, you store them in the refrigerator so that the fermentation process will be stopped or drastically slowed.
@@MonsonMadeThis Thanks...and I appreciate the reply. Most channels don't bother! :-) Stay safe...
Just started fermenting foods about three weeks ago. Thankful for the great informative video! I definitely like the large glass weights over the small rock type weights and I bought the rubber seals with the nipple on top and so far they are working great. Oh! I've also been eating vegetarian for 6 weeks and it's fantastic!
Yay! I'm glad that I could help out. When I filmed this video, I wanted to try to use something that was more readily available for the weights, but if this is something you're really wanting to get into, then definitely make the investment in some better weights. And congratulations on your vegetarian journey! You're going to love it!
I agree! Use what you have or whatever works. No stress is my motto.
The glass weights I recently purchased thru Amazon Canada now have grip-handle designed into them.
I've since upgraded to "real" glass weights. I think we might have the same ones.
There are many traditional Southern pickled recipes: okra, corn relish, chow chow, piccalily.
I really want to make a chow chow. I've never tried.
"let's open up the Kim-Cheeeeeee"
HAha.
This is so weird, but I swear youtube is reading my mind. Just last night I was thinking about how I have to make sauerkraut, and since it's been years, I put it on my mental to-do list to look up recipes/techniques and up pops your videos.
Do you use any salt or a particular type
Can you ferment apples? Great instruction....I am going to start fermenting!
I'm really not sure. I don't see why not. Not sure how that would taste, but I'm sure someone has done it.
Apple cider vinegar or apple vinegar - also, I know you can make fruit combo ferments
hi question for you . When you say sour taste but spoiled taste sour too. How do I know this is right sourness not dangerous for your health. I don't want to die. Please explain more in details about fermentation process. Where is the barrier between spoilage and good safe fermentation ? As I told you before I had problem all my cucumber got spoiled in salty water kept them for 3 days only. Then when I open cover I almost throw up ! It was garbage with slimy foam nasty smell . Why that happened ? I am afraid do this again. Sourness could be spoiled too. How do you know your sourness is the healthy one ? Usually when milk gets sour it spoiled. So to me sourness taste is a sign of spoilage dangerous to eat.
Fermentation is a controlled "spoiling". Buy using the salt, clean equipment, and making sure your vegetable stay under the liquid, you will prohibit bad bacteria from growing. If there is mold, there is a problem. If you see bubbles rising to the surface, and you vegetables have a pleasant sour taste after a week or so, then they should be safe to eat. If you have tasted pickles, or kraut, then you know that sour flavor. That's what you're going for.
for the hot sauce could you add fruit to the fermentation? for example mango
I think you could. The sugars in the fruit will make it ferment a lot quicker, so you might need to ferment it for less time to get the the desired tang. Give it a go!
do your think it would work to put the glass weights in a small baggy in the jar?
Totally. In retrospect, I should have done something like that because I had to wait until the jar was finished before fishing the weights out. You can even use a bag of "brine" as a weight. Just put the same salt and water mixture into the bag and have that weight the veggies down. The salt water mixture is suggested just in case the bag leaks for some reason, that it doesn't affect the ratio of salt to water.
I fermented garlic in honey and it turned out great. Then I tried turmeric in honey and didn't work. Any idea how to ferment tumeric?
Hmmmm.... not really were you just lacto fermenting in with salt water?
@@MonsonMadeThis I tried it in honey like the garlic I might have to try a salt brine next time
I want to try the kimchi kraut😊
Looks good!
Thank you!
I have to say as a person who has been lacto fermenting Hot sauces for years you really should go for at least 3 weeks (at a minimum) or until the fermentation has totally completed just so that the flavor fully has time to develop. Going for only 7 days just isn't enough try it for longer next time !!
You're absolutely right. Since filming, I've learned to let them go for much longer. Thanks!
Thanks !!
Good videos, gave both a thumb. Could have been better as a 1-part (single) video (noticed views are down for part 2.) You introduced 2 ingredients that are new to most Americans: Gochujang, Gochugaru. You should spend a minute to talk about these (one is fermented paste, other is flakes or power.) I couldn’t understand when you said these words, even backed up to catch sight of the jar label - generic Mason jar. I ended up tracking recipe to your link, then researched. Would have been MUCH easier (for us) if you flashed those two names onscreen, put the names (w/Amazon link) in the description area and ‘splained just a bit.
I hope you take this as suggestions, because it’s not intended as a criticism, just observations of an interested viewer. Maybe it sounds like more work, but might be less work in the long run... less questions to answer, possible affiliate income stream.
Thanks again for your good work!
How about fermented fennel, lemons, ginger with a blend of fruit citrus?
Those sound amazing. I love the fennel idea.
I ferment my sauerkraut on the counter for 6 weeks. My pickles for 2 weeks and the peppers for the hot sauce for 13 days. I am interested in your Kraut-Kimchi recipe.
These definitely needed a bit more time. I've since been keeping them going for a lot longer.
the pickels do they turn out like canned pickles in a vinager brind sour and sauercrout ina wine vinager good and sour as i love sour piclels and sourcrout
They do sour, but they are not the exact same as a commercial pickle that was pickled in vinegar.
Are these the same type of pickled jalapenos that are sliced or whole in cans?
I'm sure you could use them as just pickled jalapenos. Normally what you find in the store is pickled in vinegar and other spices, so they won't taste the same as, say, the pickled jalapenos you would put on nachos.
So you trying to tell me if I keep my veggies in the salty water in the fridge for about one month then nothing will happen ? It will not marinade at all or it will spoil bad ? I think in my opinion veggies without fermentation process will last longer in the fridge. Because fermented stuff will go bad soon . You have to always keep it in the fridge. If you forget to put it back then it will go bad . Do you understand what I am trying to clarify here ? Fermented veggies or veggies in the salt cold water . Which one last longer which one eat safer and taste better ? can you answer these last questions please ?
I have made a video showing you how to ferment. I have tried to address your concerns to the best of my ability. Unfortunately I do not have the answers to your specific questions beyond what I have already provided. Please do some research about alternative methods if my techniques won't work for you.
I just thought that you know other technics like in salty cold water without fermentation. I will do both ways OK and let you know. Its good to know other technics. You said it in your video if anybody have an interesting way to preserve marinate stuff then we should let you know. Well I am letting you know you should try in salty cold water . Do not keep it in the room temperature for 6 days but instead put it straight into the fridge like I am doing right now. Keep it there for month or two and see . Whats wrong with that ? Explore , cooking its like exploring .
@@generator73 this is a video about fermentation. If you put the veggies in salt water and directly to the fridge, it will not be fermented because it is too cold. To "marinate" the veggies in salt water.. I don't really see the sense in this, but, like, you said. Explore.
@@claudiaavram2560 yes you right its not gonna be fermented if you put it straight to the fridge. You have to leave it in room temperature for 3-4 days. After bubbles stopped forming and process is stopped then you must put it in the fridge or it will get spoiled with bad bacteria. What I was thinking is if you use vinegar for marinating mushrooms then its best to by pass fermentation and put it straight to the fridge. Let the vinegar do the job.
The difference between fermenting and marinating I want to tell you this difference. Its a simple one. When you marinate you must use vinegar and seal the jar . But when you fermenting you do NOT use vinegar . You use natural fermentation process. Russians and Polish are very good at marinating and fermenting foods. Its a tradition. In USA its not so much of a tradition. Not so many Americans will go pick wild mushrooms from the forest and then marinating them for the winter. Last week I harvested some wild oyster mushrooms in NYC where I live. And guess what ? I decided to marinated them in the jar for the winter just like Russians do. I had a good amount of late fall oysters mushrooms so I figure let me marinate them . I think mushrooms should be marinated and not fermented. The taste is much better when its marinated especially when it comes to mushrooms.
Thanks Soo Much..Your Great***
I appreciate all the love. Thanks again.
Your Fermented Kimchi had a more fermented flavor due to the Chili paste/miso you used! It's actually the miso in the chili paste.. the miso is very fermented soy beans - good stuff.
I used gochujang, a fermented chili paste. It does have sugar in it, and that's what I think sped up the fermentation process. The fact that it's already fermented could have played into the flavor a bit as well. Thanks!
Awesome!
Thanks!
Mmm there are so many things you can make! Cauliflower, dilly beans, and so many other things!
Funny enough, I just set up 2 jars of cauliflower last night. I'm tying to do a Korean spiced cauliflower. Definitely going for green beans next. Thanks!
Omg i LOVE fermented cauliflower! My grandma used to make these, like a mix with cabbage carrots and more stuff 😁😁😁
Ideas bourbon or pickles with pepper or spice, pickled hot sauce, pickled eggs, or sweet pickled onion
Bourbon?!
Take some of your hot sauce, put in small saucepan and add little white vinegar and some sugar, thicken on the stove and sieve it to make a fabulous smooth hot sauce!!! Try kombucha as well, i'm doing it at the moment, couldn't get a scoby so i made my own, i'm now drowning in scoby's!!!
I'm going to try that with the hot sauce. I did strain the second half of the batch. Thickening and sweetening up that spicy liquid would be great. Thanks! I've never tried making kombucha. how do you go about making or starting your own scoby?!
The heat will kill the probiatics
So if one finds something 'funky' on top, maybe mould, presumably one chucks it away & starts again being extra careful about hygiene?
100%
@@MonsonMadeThis Thankyou so much for the helpful reply.
Try the pickles with a little bit of fennel seeds, delicious!
Sounds delicious!
some say we can get vitamin b12 from the fermented pickles. is it true?
I'm not sure. I don't think I've ever heard that, but I've never looked into it, either.
Try Napa cabbage with monggo sprout..
Napa cabbage is awesome, and would work with either of the "krauts" in this video.
How long will it store in the fridge please???
Once they are fully fermented, they will last indefinitely. Fermenation is an ancient form of preservation, so they are going to last in the fridge for months. If you see strange molds or growths, toss it, other than that, you should be good.
So can no b storage out of fridge? How the store sell them out of the fridge?
If it's out of the fridge, then it's going to continue to ferment. And if you ever see higher quality kraut in stores, it's always in the refrigerator section. Shelf stable ones have preservatives in them, and might not actually even be fermented. Additionally, to make things shelf-stable, you would need to go through the steps for canning, which is a whole other skill set.
@@MonsonMadeThis thanks, but the canning kill it.
I’m curious if vinegar has ever been added to sauerkraut?
The fermentation liquid that is created by the salt and vegetable liquid is pretty much vinegar when all's said and done. Normally this is the method, but I'm sure there are some "cheater" krauts out there that shortcut with vinegar.
Try adding a grape leaf to the pickles, it will keep them crunchy.
Great tip. Thank you.